“Danedar Besan Ke LADDU (with all possible Tips, Do’s & Don’ts)

“Danedar Besan Ke LADDU (with all possible Tips, Do’s & Don’ts)" Recipe

Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 20 mins   | Cook time: 20 mins    | Serves:4-5

Ingredients  

                           

2 cup Besan or Bengal Gram flour

1 cup ghee (don’t use refine oil) 

2 cup powder sugar

1/2 teaspoon green cardamom powder

2 teaspoon mix dry fruits powder

1 teaspoon water

Kitchen Tools Required

1 deep fry pan

1 spatula

1 flat big size plate

1 mithai box or any container to keep laddu

            

           

               

                                     Step by step procedure:

Prepare Laddu mixture

Step-1 Heat deep kadhai, now keep the flame to medium-low, then add ghee(less than 1 cup~3 teaspoon less). Now add besan into the kadhai and mix everything very well. Make sure that there is no lumps in the besan. On low flame continuously stir upto atleast 20 mins.After 20 mins you will see oily besan mix. It means besan mix is about to cook properly.Also  yellow color of besan become lil brownish and nice aroma comes from besan.

Step-2 Now add lil water(totally optional step) to maintain nice texture of besan k laddu. Now give it a nice mix for 2 mins and then switch off the flame.

Step-3 Immediately transfer the mix into big flat plate and let it for rest till it goes from hot to warm stage. Don’t let it cool completely.

Step-4 Now add  Powdered sugar, dryfruit(Powdered or coarsely grind) and green cardamom powder. Now mix everything very well and add leftover ghee(not hot) into it. Finally mix again and check if it binds into the laddu. If needed add lil more ghee accordingly. Now using your hands make round shape besan ke laddus. Decorate them with few dry fruits pieces or anything you like. Keep all laddus in a air tight container. You can enjoy this laddu at-least for15-20 days.

Tips:

• Make sure to cook Laddu’s on low flame in the pan. If you will cook it on high flame then mixture will burn and will not cook properly.
• Don’t use refine for besan k laddu. Laddu will not taste good.
• For perfect besan k laddu you need a balance quantity of all the ingredients (as mentioned above).
• Don’t add powdered sugar at the beginning of cooking. Add it as mentioned. So that sugar will not get dissolved in the hot besan and you will get nice Danedare texture as you get in the market.
• Cook besan for atleast 20 mins.
• Don’t add more or less amount of ghee in the kadhai (to maintain danedar texture) while cooking.
• Adding water is optional step. If adding then make sure mixture is cooked properly.
• Make sure that mixture is warm (not cooled completely) while Making round shape laddu.

       "Do you have any questions?"

Please leave a comment below with any questions. Thank you!